Recipes: Seafood

Ingredients: 
2 dozen large shrimp, peeled and deveined 
Salt to taste 
2 ounces cheddar cheese 
2/3 cup dairy sour cream 
Tapatio Hot Sauce for spicy flavor 
1 can tomato sauce 
1 package linguine

Directions:
Begin by cooking linguine in a large pot of boiling salted water until tender but still firm to bite, stirring occasionally. 

While linguine is cooking combine salt, cheddar cheese, sour cream, Tapatio Hot Sauce, and tomato sauce in a bowl. While mixing, taste for spiciness. Sautee contents of bowl in a pan for approximately 5 minutes until mixture heats up, add shrimp. 

Drain linguine.

Serve chili cheese shrimp mixture over bed of linguine.

Ingredients: 
1-1/2 lbs. filet of sole 
2 eggs 
2 tablespoons dried parsley flakes 
2 teaspoons Tapatio Hot Sauce 
Dash of salt 
6 cloves of garlic, minced 
3 tablespoons of butter 
2 tablespoons of olive oil 
2 lemons, 1 juiced, 1 for garnish

Directions:
For egg mixture: combine eggs, parsley, Tapatio Hot Sauce, and salt. 

Rinse fish and pat dry with paper towels; add to egg mixture. 

Heat skillet; add butter and olive oil. Sauté garlic for about 1 minute; DO NOT let the garlic become brown -- it will have a bitter taste. Remove garlic from skillet and reserve. 

Sauté fish in the skillet until both sides become opaque. Remove fish from skillet and top with the sautéed garlic and the juice of 1 lemon. 

Garnish with lemon wedges and serve warm. For a healthy meal, serve with white rice and steamed broccoli.

Ingredients: 
4 slices of bacon 
1 large onion, diced 
1 cup of celery, diced 
1/2 stick of butter 
1/2 cup all purpose flour 
3 - 8oz bottles of clam juice 
4 potatoes (about 4 cups) peeled and chopped 
4 - 6.5oz cans minced clams 
2 teaspoons Worcestershire sauce 
1 teaspoon instant chicken bouillon 
1 teaspoon of salt 
Freshly ground pepper to taste 
1 cup milk 
1 cup half and half 
Tapatio Hot Sauce to taste

Directions:
In a large stock pot, add the bacon and cook over low heat until rendered. Remove the bacon, crumble and reserve. Add butter to pot. When melted, add the onions and celery and cook about 10 minutes, until soft. Slowly add the flour and cook until slightly colored. Drain the canned clams in a 4-cup measuring Pyrex and add the bottled clam juice to make a total of 4 cups. Add the clam juice and the potatoes to the pot. The clam juice should cover the potatoes. Cover the pot and simmer until the potatoes become tender. Then add the clams, Worcestershire sauce, chicken bouillon, salt and pepper. Finally, add the milk and cream. 

Serve while hot and add Tapatio Hot Sauce. Garnish with crumbled bacon. May serve with sourdough bread. Serves 8